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Lemon possett

 

Serves 4

In a saucepan, whisk together:

2 cups heavy cream

½ cup sugar

Bring to a gentle boil, stirring to dissolve the sugar. Reduce heat and simmer for about 3 minutes. Remove from heat and add:

⅓ cup lemon juice

Stir to combine. Pour custard into small glasses or teacups. On top of custard, add:

Lemon zest

Refrigerate at least 2 hours.

Serve chilled.